Two-tone bundt cake without butter, a soft and delicious dessert, perfect for breakfast and snacks for young and old. A recipe that tastes like home, family, and perfect to enjoy on cold autumn and winter days with a cup of tea. Although I would gladly enjoy it with a cup of hot chocolate, eh! This two-tone cake has no butter in the batter. The only amount of butter used, which is strictly necessary, is for the mold. Alternatively, you can use a non-stick mold.

A cake made without electric mixers and without a stand mixer, and to mix flour, eggs, baking powder, and cocoa, you will need a simple spoon, or better yet a whisk to avoid lumps. Very quick and ready in a few minutes, just the baking time in the oven and, alas, the wait for it to cool down. After that, it will be impossible to resist the temptation to eat a second slice. And now, let’s go to the kitchen together, because the two-tone bundt cake without butter will be ready in a click!

If you are interested in other breakfast cake recipes, also read:

Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 10 Minutes
Portions: 8People
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

356.54 Kcal

calories per serving

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Energy 356.54 (Kcal)
Carbohydrates 49.80 (g) of which sugars 22.88 (g)
Proteins 7.44 (g)
Fat 16.46 (g) of which saturated 3.80 (g)of which unsaturated 12.00 (g)
Fibers 2.15 (g)
Sodium 27.69 (mg)

Indicative values for a portion of 97 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

3 eggs
0.8 cups sugar
0.5 cups vegetable oil
0.4 cups milk
2.2 cups all-purpose flour
1 packet baking powder
1 packet vanillin
0.3 cups unsweetened cocoa powder
2.4 tbsp milk
butter (as needed)
all-purpose flour
powdered sugar (as needed)

Tools

Bowl
Hand whisk
Bundt cake mold 8.7 inches

Steps

First, work the eggs with the sugar and vanillin in a bowl using a hand whisk. Then add the milk, oil, and mix until all the ingredients are combined.
Then add the flour and baking powder and mix with the hand whisk until you get a smooth mixture without lumps. Then divide the mixture in half, placing one of the batters in another bowl. Add the unsweetened cocoa, sifting it with a sieve, and mix with the hand whisk to avoid lumps. The mixture will be quite thick, but that’s normal.
Then add the milk and mix with the hand whisk until you get a smooth mixture without lumps. Butter and flour a 22 cm diameter bundt cake mold and pour the light mixture evenly. Then, pour the cocoa mixture, distributing it gently over the entire surface. Bake the bundt cake in a preheated oven at 350°F (static function) for 35 minutes. Obviously, cooking times vary depending on the type of oven you have.
Take the cake out of the oven and let it cool. Then, remove it from the mold, sprinkle the surface with powdered sugar, and serve in slices.